DIRECTIONS:

Peel away the dry outer layers of skin from desired number of heads of garlic. One medium head yields about 1 tablespoon of garlic paste. Leave skiins of cloves intact. Cut off the pointed top portion (about 1/4 inch) with a sharp knife, leaving the bulb intact but exposing the individual cloves of garlic.

Place the head(s) of garlic cut side up, in a small baking dish. Drizzle with olive oil (allowing about 2 teaspoons oil for each head. Bake, covered, in a 400 degree oven for 25 to 35 minutes or until cloves feel soft when pressed.

Allow head(s) to cool slightly before handling to prevent burning yourself. Use the paste warm or cooled. If serving it warm, such as when serving as a spread for bread, use the tip of a small knife to remove the soft garlic paste from each head. If using the paste as a seasoning in cooking, remove the cooled garlic paste from the head by cutting off its stem end. Then use your fingers to squeeze the paste from each clove into a small bowl; discard the skins. Mash the garlic paste with a fork or back of a spoon until smooth. Use paste as desired.